Difference between revisions of "Low-fat Apricot Rice Pudding"
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* 1 teaspoon [[vanilla extract]] | * 1 teaspoon [[vanilla extract]] | ||
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# Combine [[rice]], 1 cup [[milk]], [[Granulated sugar|Sugar]] and [[butter]] in 2- to 3-quart saucepan. | # Combine [[rice]], 1 cup [[milk]], [[Granulated sugar|Sugar]] and [[butter]] in 2- to 3-quart saucepan. | ||
# Cook over medium heat until thick and creamy, about 20 minutes, stirring occasionally. | # Cook over medium heat until thick and creamy, about 20 minutes, stirring occasionally. | ||
Latest revision as of 16:42, 16 July 2012
Description
Makes 4 servings.
Ingredients
- 1½ cups cooked rice
- 1½ cups skim milk, divided
- ¼ cup sugar
- 1 tablespoon butter or margarine
- 1 egg yolk
- ½ cup chopped apricots
- 1 teaspoon vanilla extract
Procedures
- Combine rice, 1 cup milk, Sugar and butter in 2- to 3-quart saucepan.
- Cook over medium heat until thick and creamy, about 20 minutes, stirring occasionally.
- Beat egg yolk with remaining ½ cup milk.
- Stir egg mixture and apricots into rice mixture; cook 5 to 7 minutes, stirring occasionally.
- Add vanilla.
